Low Sodium Vegetable Patties
Boost your plant-based meal game with these hearty, nutritious Low Sodium Vegetable Patties, perfect for any health-conscious eater! Packed with a medley of vibrant vegetables like zucchini, carrot, and broccoli, these patties are naturally seasoned with aromatic spices including smoked paprika and cumin—no salt needed. A blend of homemade oat flour and chickpea flour ensures a sturdy yet tender texture, while fresh parsley and a splash of lemon juice add brightness and depth. Quick to prepare in just 35 minutes, these golden patties are versatile enough to serve as an appetizer, pair with a fresh green salad, or layer into your favorite low-sodium veggie burger. Whether pan-seared or enjoyed straight off the skillet, these low-sodium delights promise flavor without compromise!
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Recipe Information
Ingredients
- 1 medium (grated) Zucchini
- 1 medium (grated) Carrot
- 1 cup (finely chopped) Broccoli florets
- 1 cup (ground into oat flour) Unsalted oats
- 0.5 cup Chickpea flour
- 2 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground smoked paprika
- 0.25 teaspoon Ground black pepper
- 2 tablespoons (finely chopped) Fresh parsley
- 1 tablespoon Lemon juice
- 3 tablespoons Water
- 2 tablespoons (for cooking) Olive oil
Instructions
Start by preparing the vegetables. Grate the zucchini and carrot, and finely chop the broccoli florets. Use a clean kitchen towel to squeeze out any excess water from the zucchini to prevent the mixture from being too wet.
In a large mixing bowl, combine the grated zucchini, grated carrot, chopped broccoli, minced garlic, and fresh parsley.
Using a blender or food processor, process the unsalted oats into a fine flour. Add the oat flour, chickpea flour, ground cumin, smoked paprika, and ground black pepper to the vegetable mixture. Mix well to combine.
Stir in the lemon juice and water to help bind the mixture. If the mixture feels too dry, add an additional tablespoon of water.
Divide the mixture into 8 equal portions and shape each one into a patty about ½ inch thick.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is warm, cook the patties in batches. Cook each side for 3-4 minutes, or until golden brown and cooked through.
Repeat with the remaining patties, adding the second tablespoon of oil if needed.
Serve warm as is, or pair with a side salad, yogurt dip, or whole-grain buns to make a low-sodium veggie burger.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 21.9 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
